Cheesy Quinoa and Black Bean Casserole

Cook Quinoa (1 cup) according to package directions.

Meanwhile, saute Onion (1), Yellow Bell Peppers (3), Frozen Corn Kernels (1/2 cup), Ground Cumin (1 tsp), Salt (1/2 tsp), Black Beans (2 cans), and Mild Diced Green Chiles (1 can).

While that's cooking, make the sauce. Combine the Tomato Sauce (1 can) and Vegetable Broth (1 1/2 cups) in a medium saucepan over medium heat.

Add Chili Powder (1 Tbsp), Ancho Chili Powder (1 tsp), Chipotle Chili Powder (1/2 tsp), Simply Organic Garlic Powder (1 tsp), Simply Organic Onion Powder (1 tsp), and Dried Oregano (1 tsp). Whisk to combine, then turn the heat down to low and let simmer 5 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Mix quinoa, sauce and half of the Shredded Mexican Cheese Blend (3/4 cup) in the pan with the black bean/veggie mixture.

Transfer the mixture to a casserole dish, top with remaining Shredded Mexican Cheese Blend (3/4 cup) and bake for 15 minutes, or until the cheese is melted and bubbly.

Top with Roma Tomatoes (3) and Scallions (to taste), then serve!